To gut and filletDried fishCooking (chops, steak, soup sets, etc.)Smoke fishCanned fishOther
YesNo
Area up to 500m²Area from 500m² to 1000m²Area from 1000m² to 3000m²Area of over 3000m²YesNo, but it will be built according to the technological project
ElectricitySteam up to 120 °CGasTreatment plant
Up to 250 000€250 000€ — 500 000€500 000€ — 1 000 000€1 000 000€ — 3 000 000€More than 3 000 000€
More automation (fewer people)More manual labor (people are optimally involved in production)
VIP. Modern high-tech equipment. For those who want to meet the modern requirements of production automationFor those who want to meet the modern requirements of production automationSteward. Combination of new and used equipment and lines. Some of the elements used (restored with a warranty). The solution will save significant moneySuper economy. Line, workshop and separate equipment — all b/u (restored with a warranty). The solution is optimal for plant start-up with a limited budget
Fresh fishFrozen fish
Baltic fish (sprat, herring, etc)Partial fish (perch, crucian carp, catfish, bream, bream, pike, burbot, Rudd, etc.)Ocean fish (herring, sardine, mackerel, salmon, pink salmon, etc.)
Baltic fish (sprat, herring, etc.)Partial fish (perch, crucian carp, catfish, bream, bream, pike, burbot, Rudd, etc.)Oceanic fish (herring, sardine, mackerel, salmon, pink salmon, etc.)
Within 1-2 monthsAfter 3-6 monthsAfter 6-12 monthsOver a yearThere is no exact information
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